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Wednesday 21 August 2019
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EFSA publishes new study on benefits of olive oil polyphenols consumption

The European Food Safety Authority (EFSA) recently published the findings of a study it undertook, investigating amongst other claims, the beneficial physiological effect on human health by the consumption of olive oil polyphenols.

 

According to the findings of the EFSA study “The Panel concludes that a cause and effect relationship has been established between the consumption of olive oil polyphenols and protection of low-density lipoprotein (LDL) particles from oxidative damage”.

 

The study also states “The Panel considers that protection of LDL particles from oxidative damage may be a beneficial physiological effect.”

 

Source: EFSA


 

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